This thick and rich pressure cooker chicken curry in a creamy slightly coconut sauce tastes amazing. This curry is done in an hour. Serve it with a steaming bowl of rice or a warm piece of naan bread.
So, are you ready to learn how to make Instant Pot chicken curry? Join me in the bistro kitchen!
Amazing Instant Pot Chicken Curry
This curry is amazing and it tastes even better with a warm piece of naan bread to dip in the sauce.
Try this curry and you will have no reason to go to the restaurant or get curry take-out.
Select your favorite curry paste because that is the main ingredient of this dish.
I love red curry paste because it contains spices, herbs, and spiciness. Curry can be mild to extremely hot. The hotter the curry the more it kills your taste.
Chicken Curry Recipe
There are a million recipes for chicken curry and are all based upon a combination of spices and herbs that flavors meats, poultry, vegetables, or fish.
Curry is the Indian version of a good stew and has been adapted all around the world to fit local flavors and tastes.
This recipe is a perfect example of that.
Chicken Curry Ingredients
To make Instant Pot chicken curry you need to put these ingredients on your grocery shopping list.
Have the following ready when you start:
- Chicken breast or thighs
- Olive oil
- White onion
- Red onion
- Red sweet bell pepper
- Garlic
- Mushrooms
- Cooked lentils
- Green beans
- Red curry paste
- Coconut milk
- Water
How To Make Chicken Curry With Coconut Milk
Start this recipe by finely dicing the onions, bell pepper, slice the mushrooms and mince the garlic.
Turn the Instant Pot to Sauté to heat and add the olive oil. Dice the chicken filets in 1-inch cubes
Add the chicken to the Instant Pot. Stir the chicken with a wooden spoon to brown then add the onion, bell pepper, and garlic.
Stir continuously until the onion is soft and translucent this takes about 5 minutes.
Now add the mushrooms and keep on stirring until they are brown as well.
Then add the curry paste and water to dissolve the paste. Stir to cover the chicken.
Now add the cooked lentils and green beans to the pot. Press cancel button to stop the Sauté function.
Close the lid and secure the valve to the sealing position. Press Manual and set to 4 minutes to pressure cook on high.
When done wait to natural release for 10 minutes and quick release whatever pressure is still in the pressure cooker.
Set to Sauté again and add the coconut milk to the pressure cooker. Stir the milk through the curry.
When the curry is bubbling leave for 2 minutes it is ready to serve.
Serve Chicken Curry With
You can serve this tasty chicken curry with a number of side dishes like:
- Easy naan bread – this recipe is made with two-ingredient dough without yeast. So, no waiting time but still a great chewy bread
- Long grain white rice – rice is the ultimate side dish that you can serve with a good curry. Long grain rice can also be made in a pressure cooker
- Potatoes – you can add potatoes to this recipe while preparing this curry. It is also an excellent way to thicken the curry. Especially when you are using a starchy potato
- Air Fryer white rice – this rice is cooked in that Air Fryer just like the long grain rice
- Mushroom rice – another great side dish you can serve with this curry recipe
- Air Fryer naan bread – this naan bread recipe is made without yeast
Can You Make Instant Pot Curry Ahead Of Time?
Yes, in fact, this recipe tastes even better if you make it ahead. All the flavors and ingredients can intensify.
Make this recipe one to two days ahead of serving and you get an even better curry.
How To Store Instant Pot Chicken Curry
There are a number of ways to store this chicken curry dish:
- Refrigerator – when you plan on serving this dish in one- or two-days’ time store the curry in the fridge. Store it in an airtight container
- Freezer – want to store it longer put the curry in a ziplock bag or an airtight container. If you put it in a ziplock bag press it flat and label it with the date
How To Reheat Chicken Curry In The Instant Pot
The best way to reheat your curry is to use the Instant Pot or a pressure cooker.
All you need to do is put your chicken curry in the Instant Pot. Close the lid and secure. Turn the valve to sealing and select Manual for 3 minutes.
When you reheat frozen curry, set the timer to 4 minutes.
Other Instant Pot Recipes
If you love this curry, I’m certain you will love these stew recipes as well made in the Instant Pot:
- Beef Bourguignon
- Slow Cooker pork chops
- Instant Pot chicken fajitas
- Pressure cooker butter chicken
- Instant Pot meatballs and sauce
- Chicken thighs with mushrooms
- Chicken wings
I hope you give this Instant Pot Chicken Curry with Coconut Milk recipe a try!
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Instant Pot Chicken Curry With Coconut Milk
Instant Pot Chicken Curry With Coconut Milk is so easy to make with coconut milk and lots of vegetables. Thick and rich pressure cooker chicken curry in a creamy slightly coconut sauce tastes amazing. Serve it with a steaming bowl of rice or chewy quick naan bread. Curry is a great recipe to make ahead.
Ingredients
- 2 chicken fillets
- 2 tablespoons vegetable oil
- ¾ cup coconut milk
- 1 small white onion
- 1 small red onion
- 7 mushrooms
- 1 red sweet bell pepper
- 2 cloves garlic
- ½ cup cooked lentils
- ½ cup green beans
- 2 tablespoons red curry paste
- 1 cup of water
Instructions
- Finely dice the onions, bell pepper, slice the mushrooms and mince the garlic
- Turn the Instant Pot to Saute to heat and add the olive oil. Dice the chicken filets in 1-inch cubes
- Add the chicken to the Instant Pot. Stir the chicken with a wooden spoon to brown then add the onion, bell pepper, and garlic.
- Stir continuously until the onion is soft and translucent this takes about 5 minutes.
- Now add the mushrooms and keep on stirring until they are brown as well
- Then add the curry paste and water to dissolve the paste. Stir to cover the chicken
- Now add the cooked lentils and green beans to the pot. Press cancel to stop the Saute function
- Close the lid and secure the valve to the sealing position. Press Manual and set to 4 minutes to pressure cook on high
- When the cooking time is done wait and natural release for 10 minutes. Then quick release what ever pressure is still in the pressure cooker
- Set to Saute again and add the coconut milk to the pressure cooker. Stir the milk through the curry
- When the curry is bubbling leave for at least 2 minutes
- Ready to serve
Notes
- If it is too watery saute until the sauce thickens
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 297Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 42mgSodium: 222mgCarbohydrates: 16gFiber: 4gSugar: 4gProtein: 20g
Please note: Nutrition information is added for informational purposes only. It is possible it isn’t completely accurate.